Bangkok Noodle Salad Recipe

• 4 ounce cappellini or possibly other thin pasta
• 4 x green onion, whites only, sliced thinly
• 1/2 c. carrots, thinly sliced or possibly julienned
• 1/2 c. cucumber, cut into thin strips
• 1 c. cooked chicken, cut into thin strips
• 1/2 c. cilantro, minced minced peanuts to garnish
• 1/4 c. peanut butter, chunky style
• 2 Tbsp. soy sauce
• 1 tsp dijon mustard
• 1/4 tsp red pepper flakes
• 2 Tbsp. rice wine vinegar
• 2 tsp sesame oil

1. Blanch carrots for a bit in a pot of boiling salted water.
2. Mix all ingredients for dressing in a small bowl till smooth.
3. Break pasta in half and cook according to package directions, rinse with cool water and drain well.
4. Toss with dressing in a large bowl and then add in the carrots, cucumber, onion and chicken.
5. Toss to combine.
6. Refigerate for 1 hour before serving.
7. Garnish with cilantro and peanuts.

cappellini, green onion, carrots, cucumber, chicken, cilantro, peanut butter, soy sauce, mustard, red pepper, rice wine vinegar, sesame oil

Taken from cookeatshare.com/recipes/bangkok-noodle-salad-77971 (may not work)